Wow… It has been quite some time since I have blogged. Yikes! I have been baking and cooking although unfortunately just not blogging about it. I guess it had to take something near and dear to my heart to make me start blogging again.
Can you guess what the near and dear is?
Pierogies of Course! 🙂
I have been eating pierogies ever since I was little. The dough dumplingness of them and then the mash potatoey filling…. They are still one of my favorite things!
The August 2010 Daring Cooks’ Challenge was hosted by LizG of Bits n’ Bites and Anula of Anula’s Kitchen. They chose to challenge Daring Cooks to make pierogi from scratch and an optional challenge to provide one filling that best represents their locale.
I decided to make a savory and sweet pierogi. I used the same recipe for the dough which is listed below.
½ cup – milk (I used milk)
½ cup – heavy whipping cream
3 large egg whites
1 tsp – salt
3 cups – all-purpose flour
1. Mix flour and salt, add other ingredients, and knead dough until you have a smooth dough.
2. On a floured surface roll out fairly thin, cut into 2” squares, and fill with 1 tsp of whichever filling you decide to make.
Potato and Cheese Filling
4 – 5 boiled red potatoes
4 tablespoons – olive oil
3 tablespoons + 1 teaspoon – milk
1 egg white (from medium egg)
½ cup – farmers’ cheese
salt and pepper to taste
1. Mix or mash these ingredients all together and place inside the dough mixture.
2. Spoon about 1-2 tsp of filling into squares. Fold dough over so edges line up and press them together to seal with a fork.
Sweet Potato, Apple, and Ricotta Cheese Filling
3 – large sweet potatoes
2 – large apples
3 tbsp – olive oil
2 tbsp – honey
1 tsp – salt
1/4 tsp – ground pepper
1/4 tsp – ground nutmeg
1/2 tsp – ground cinnamon
1/2 cup – ricotta cheese
1. Peel and cut yams and apples into cubes. Toss with oil and roast at 400 for 40 minutes, until fork tender. This may take longer than indicated so keep checking.
2. When potatoes and apples are finished, mix or mash them with honey, salt, pepper, nutmeg, cinnamon, and ricotta cheese. Place them into the dough mixture.
3. Spoon about 1-2 tsp of filling into squares. Fold dough over so edges line up and press them together to seal with a fork.
Cooking of the Pierogies
1. Bring a large pot of water to boil.
2. Drop in the pierogi, not too many, only single layer since they may stick together. Return to the boil and reduce heat.
3. When the pierogies rise to the surface, continue to simmer a few minutes more ( usually about 5 minutes).
4. Remove one dumpling with a slotted spoon and taste if ready. When satisfied, remove remaining pierogies from the water.
5. Eat as soon as possible 🙂
1. Heat 2-3 Tbsp of olive oil or butter in a large skillet.
2. Place pierogies in the skillet and make sure not to overcrowd. Heat on medium-high heat until the pierogies are browned on each side.
3. Eat as soon as possible and enjoy!
P.S. The best part about making these is that they also freeze very well once put together 🙂